Wednesday, August 11

I like to make homemade ice cream and I'll use any excuse to prepare it more frequently, so imagine my excitement when I saw that Scoopalicious was having an ice cream contest sponsored by Eagle Brand. To be considered for the contest, the recipe must include Eagle Brand Sweetened Condensed Milk. Key lime pie is one of my favorite desserts and it's one of the first things that comes to mind when I think about sweetened condensed milk. So, naturally, I had to make key lime pie ice cream for the contest.

I'm used to working with higher fat ingredients when making ice cream, so I wasn't sure about using the 2% milk that this recipe called for. If I wasn't so steadfast about making a recipe as written the first time, I would have used full-fat milk or half and half and definitely a higher cream ratio (I'd still like to experiment with this in the future). In any event, I'm glad I followed the recipe because the lower fat content allowed the key lime flavor to shine. It also lent a slight iciness to the ice cream that was refreshing, especially after letting it sit in the freezer for a day.

If you can swing buying organic dairy ingredients, definitely do that. It may just be me, but I think that organic milk and cream add a little extra something to ice cream.

Since I'm not in the habit of using bottled lime or lemon juice, I bought a bag of key limes to squeeze - Oh, the benefits of living in South Florida! I also zested the key limes, but I wouldn't recommend doing this unless you're a bit of a masochist because it took far too long for a such a small amount of zest. I won't do that again. The actual cutting and squeezing of the limes was pretty quick because they are so small.

If you can't find real key limes or bottled Key Lime juice - make sure it's Key Lime juice, not Key West lime juice - you could use regular limes or bottled lime juice. Also, double check the ingredients of the bottled juice to make sure there's no sulfur in it.

Combine first 6 ingredients, stirring with a whisk. If you're using an ice cream maker, freeze according to manufacturer’s instructions. Fold graham cracker crumbs into the ice cream. Transfer the mixture to a freezer-safe container and freeze until firm, about 1 hour.

If you are not using and ice cream maker, pour the mixture into a freezer-safe container and freeze for 6 hours or until firm. When the ice cream is slightly firm, fold the graham cracker crumbs into the ice cream.

When I served this, I put some of the remaining graham cracker crumbs on the bottom of each dish before I scooped in the ice cream.

Disclaimer: While I am passionate about learning how to eat right for AIP, I am NOT a licensed medical professional NOR am I a Registered Dietitian. This site is NOT meant to be used in place of medical advice. Check with a doctor or RD before making any dietary changes.